Dice the white onion and chop the bell pepper. Mince the garlic cloves.
Drop the diced onion and chopped bell pepper into a hot skillet and sauté until softened.
Add the minced garlic and toss around briefly.
Push the vegetables to the side of the skillet and add the lean ground beef. Season with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook until the beef is about 80% done.
Stir in tomato paste, chipotle peppers in adobo, fresh lime juice, and honey. Mix until the beef is fully cooked and everything is well combined.
Spoon the beef mixture onto the wraps. Top with reduced fat Mexican cheese and fresh cilantro, then fold into burritos.
Place the burritos into a pan over medium-high heat and toast until golden brown on all sides.
To make the chipotle crema, combine non-fat Greek yogurt, light mayo, honey, chipotle peppers in adobo, and a little water in a bowl. Mix until smooth and serve alongside the burritos.
Cook it hands-free.
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